Sablefish Tacos with Cabbage and Lime Crema
Sablefish Tacos Recipe: A Gourmet Twist on Taco Tuesday
These sablefish tacos pair a chili-cumin rub with crunchy cabbage and a lime crema. Cook the fish in fillets, then break it into pieces for the tortillas. Makes 8 small tacos; serves 3–4.
Ingredients
The fish: 12 oz sablefish fillets, skin-on — 1 tbsp high-smoke-point oil (avocado or grapeseed) — 1 tsp chili powder — 1/2 tsp smoked paprika — 1/2 tsp ground cumin — 1/2 tsp garlic powder — 1/2 tsp onion powder — salt and black pepper.
The sauce: 1/2 cup sour cream or Greek yogurt — 1 tbsp fresh lime juice — 1/2 tsp garlic powder — 1 tsp hot sauce (optional) — salt to taste.
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The build: 8 small corn tortillas (preferred) or flour — 1 cup shredded red or green cabbage — 1/2 cup diced tomatoes — 1 avocado, sliced — 1/4 cup pickled red onions — 1/4 cup fresh cilantro, roughly chopped — lime wedges to serve.
Method
Step 1 — Season. Pat the fillets dry. Mix the spices with salt and pepper and season the flesh side before cooking.
Step 2 — Sear. Heat the oil in a skillet over medium-high heat, following the pan manufacturer's guidance. Cook skin-side down for about 3–4 minutes, then turn carefully. Continue until the thickest part reaches 145°F. Reduce heat if the spice rub darkens too quickly. Remove the skin if preferred, check for bones and break into bite-sized pieces.
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Step 3 — Make the sauce. Whisk sour cream (or Greek yogurt), lime juice, garlic powder, and hot sauce until smooth. Taste and adjust — it should be tangy and creamy; add more lime if flat, more hot sauce for heat. The sauce should be thin enough to drizzle from a spoon; if too thick, add 1 tsp water.
Step 4 — Warm the tortillas. For the best texture: char corn tortillas directly over a gas flame 20–30 seconds per side using tongs until lightly blistered and pliable. Alternatively, warm in a dry cast iron skillet over high heat 30 seconds per side. Microwave works (wrap in a damp paper towel, 30 seconds) but produces a softer, less flavorful tortilla. Keep warm wrapped in a clean kitchen towel until assembly.
Step 5 — Build and serve. Cabbage first on each tortilla (moisture barrier, adds crunch). Then tomato, avocado, and sablefish pieces. Drizzle sauce. Top with pickled red onion and cilantro. Serve immediately with lime wedges — sablefish tacos do not hold; the fat from the fish softens the tortilla within a few minutes of assembly.
Variations
Add diced mango and jalapeño for a sweet-hot topping. For a smoked version, use Smoked Sablefish, prepared as its label directs. Skip the spice rub and taste before adding extra salt.
For another lunch, try our sablefish sandwich with lemon-Dijon sauce.
For uncooked fish, check the thickest part with a thermometer; FDA recommends 145°F for most seafood. Follow the package instructions for thawing and storage. Use smoked sablefish without cooking only when its label identifies it as ready to eat; otherwise prepare it as directed first.
Explore Sablefish, Smoked Fish or the main Fish collection.
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